1 1/2 lbs. yellow squash, cooked
1/2 c. finely chopped bell pepper
2 eggs, beaten
1/2 c. milk
1 tsp. salt
1 c. grated Cheddar cheese
1/2 c. chopped onion
3 c. cooked rice
1 can cream of chicken soup
1/2 c. mayonnaise
1/4 tsp. pepper

Cook squash until tender in salted water. Drain well. Combine all other ingredients, beat well. Blend with squash. Top with cheese. Bake in greased shallow 2-quart baking dish 30 minutes at 350 degrees uncovered. If you like, this casserole freezes well. I use Corningware and freeze 3 casseroles.

Serves 8.